Category: TOPICS & CATEGORIES

Tortilla Soup

INGREDIENTS and STEP BY STEP

  • 2 tomatoes – quartered
  • 1 onion – quartered
  • 4 tomatillos – quartered
  • 6 cloves of garlic
  • 1 jalapeño – deseeded
    – Toss the above in 3 TBL EVOO
    – Place on baking sheet and sprinkle with salt
    – Bake at 350º for about 30 minutes – meanwhile in a large bowl
  • 1 zucchini – chopped
  • 2 ears of corn – cut off cob
    – Toss with
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground coriander
    – Set aside for a few minutes
  • Bring 2 C chicken stock up to a boil and pour into a blender
    – Add tomatoes, etc to the blender
    – Put zucchini and corn on the now empty tray and put them back in the oven for 10 minutes
  • Add 1 handful of cilantro, 3 leaves Swiss chard, 2 TBL agave syrup, 2 TBL lime juice to the blender
    – Blend well
    – Return chicken mixture to a deep pot and bring back up to a simmer
    – Add the zucch and corn to the pot
  • Cut corn tortillas into strips, spray with oil and bake in oven until browned, using the now empty tray
  • Add 1 C garbanzo beans to the pot
  • Optional: Add shredded pork
  1. To serve, put crispy strips onto a plate, top with some chunky parts of the soup, dress with a little bit of broth.
  2. Garnish with some radish cut really thinly, strips of avocado and cilantro leaves.

Tortilla Española

AKA Spanish Tortilla

In Spain, the tortillas are not the thin things that we are used to in Phoenix, but rather thick potato quiches.
In Spain, tortillas are not the thin things that we use here in Phoenix, but rather thick potato quiches.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 1-1/4 pounds waxy potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 8 extra-large eggs
  • Kosher salt and freshly ground black pepper
  • Optional:  Cheese mix: See notes at bottom of this page.

STEP BY STEP

  1. Heat half of your oil in a large skillet till hot, but not smoking.
  2. Add the onion and stir occasionally.  Onion should sweat and soften, but not caramelize.
  3. Gently toss the potatoes in with the onion, seasoning with salt and pepper along the way.
  4. Reduce the heat to medium, and cover.
  5. Simmer – stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a parking knife, 15 to 20 minutes.
  6. Meanwhile, beat the eggs with salt and pepper to taste in a large bowl.
  7. Heat the oil in a large cast-iron or nonstick skillet over medium-high until very hot but not smoking.
  8. Gently temper the potatoes and onion into the eggs
  9. Pour the entire thing into the skillet, spreading the potatoes evenly in the pan.
  10. Cook for about 1 minute, just to set the bottom of the egg mixture.
  11. Reduce the heat to medium-low and cook for 20 minutes, or until almost set through.
  12. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set.
  13. Flip out onto a clean plate and allow to rest for 5 minutes.
  14. Serve warm or at room temperature.

NOTE

  • After reducing the heat to medium-low in Step 11, start checking for doneness after about 15 minutes. It may not take the 20 minutes mentioned depending on the pan you use. You don’t want to overcook the eggs or they’ll toughen and become dry.
  • You could, of course, Americanize this just a bit with cheese.  Option 1 is to use a Monterey Jack and cheddar mix.  Option 2 is to grate a nutty Gruyere, Manchego or Parmigiano-Reggiano and toss into the egg and potato mixture. It isn’t traditional but it adds another layer of flavor.
  • Use organic eggs if possible. There is a difference, especially in dishes like this one where eggs are the focal point.
  • Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamon. Basically anytime, anywhere. We had a great one at Valdubon and I think it’s because they weren’t afraid to use a lot of olive oil. No fear!

Reprinted from Spain: A Culinary Road Trip by Mario Batali with Gwyneth Paltrow, published by Ecco, an Imprint of HarperCollins Publishers, 2008 with adaptations by Robert (Grandpa) Andrews

 

Tips: Tomatoes

PRINTABLE GREEN TOMATOES GARDEN CLUB HANDOUT

  • Do not use over-processed tomatoes for tomato sauce.
  • Use whole tomatoes or diced tomatoes in sauce, but never stewed or crushed.  Texture is nice.
  • Remove seeds to reduce bitter taste
  • Use canned tomatoes out of season, and fresh within season
    Tomatoes are in season during the summer: April through August
    September until March use canned.  San Marzano is a good choice.
  • To peel a tomato, cut the top and bottom, then quarter.  Cut out seeds.  Slide your knife right along the skin of each quarter.
  • Tomatoes with cracks in them have had uneven watering.  Flavor could be compromised.
  • Tomatoes with a green shoulder got burnt by the sun.  Just cut it off, and it will taste fine.
  • A wrinkly tomato has been in the fridge too long.
  • Oh… and don’t refrigerate your tomatoes.  Use them though before they go bad.

 

Tomato Juice

Tomato Drink from Fresh Tomatos

Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste. Tabasco hot sauce is also to taste, depending on your desired level of spiciness.  This is similar to V8 drink.

Ingredients

  • 3 pounds very ripe garden tomatoes, cored, roughly chopped
  • 1 1/4 C chopped celery with leaves
  • 1/3 C chopped onion
  • 2 TBL sugar (to taste)
  • 1 tsp salt
  • Pinch black pepper
  • A couple shakes of Tabasco sauce, about 6-8 drops (to taste)

Method

  1. Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum).
  2. Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.
  3. Run mixture through a food mill (or force through a sieve or chinoise strainer)
  4. Cool completely.
  5. Store covered and chilled.  Stir before serving.
    If you pour into emptied water bottles, you can shake before drinking.
  6. Keep for up to 1 week in the refrigerator

From Tomato Paste

  • 1 can 6 oz tomato paste
  • 3 cans (18 oz) cold water – used to rinse can
  • 1/2 tsp Worcestershire
  • 1/2 tsp ± lime juice
  • scant cayenne
  • scant celery salt
  • scant salt
  • scant olive oil
  • scant liquid smoke

See my copy-cat recipe for Mr. & Mrs. T – Rich & Spicy Bloody Mary Mix for a bolder drink

From Tomato Sauce

  • 16 oz can tomato sauce
  • 16 oz water from rinsed can
  • 1 tsp Worcestershire
  • 1 tsp ± lime juice
  • 1/2 tsp ± cayenne
  • 1/2 tsp ± celery salt
  • 1/2 tsp ± salt
  • 1/2 tsp olive oil
  • 1/4 tsp liquid smoke

Potato Salad – COLLECTION INDEX

Simple potato salad

  • Eight Yukon gold potatoes cut into about 3/4 inch pieces
  • 1/4 CU apple cider vinegar
    • Cut and cook your potatoes
    • Toss them in the vinegar
    • Refrigerate overnight
  • 1 CU Miracle Whip Salad Dressing
  • 1/4 CU Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1 TBL tarragon
    • Mix well, then add chopped ingredients
  • One bunch chives
  • 1/4 C chopped parsley
  • 2 TBL sweet pickle relish
  • 2 TBL (or 1 stalk) diced celery
    • Mix well then fold in potatoes
  • Optional: Fold in 2 hard boiled eggs (chopped)
  1. Put your vinegar in the freezer while you cook potatoes.
  2. Boil potatoes until softened, but not mushy
  3. Put potatoes into the cold vinegar
  4. Refrigerate overnight
  5. Mix everything except potatoes
  6. Toss potatoes in gently at the last minute
    • Add eggs at this point too, if you desire
  7. Mix until uniformly coated
  8. Refrigerate and serve cold.

All-American Potato Salad

INGREDIENTS
4 1/2 pounds small red-skinned potatoes

1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijon mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives

DIRECTIONS

  • Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Put into ice water briefly, then set aside.
  • Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
  • Add potatoes and gently toss until most of dressing is absorbed.
  • Stir mayonnaise, pickle juice and mustard in another large bowl to blend.
  • Add all remaining ingredients and reserved potato mixture; toss to coat.
  • Season to taste with salt and pepper.
  • Cover and refrigerate.

DO-AHEAD TIP:

  • Salad can be prepared 1 day ahead. Keep refrigerated.
  • Recipe created exclusively for Cooking.com by Bruce Aidells.

Nutrition Information
8 servings – Facts Per Serving:
Calories: 619 Fat. Total: 42g Carbohydrates, Total: 52g
Cholesterol: 179mg Sodium: 984mg Protein: 11g
Fiber: 6g % Cal. from Fat: 61% Fat, Saturated: 0g

©1998- 2012 Cooking.com

Here is another Potato Salad recipe

from Recipe du Jour

The Best Potato Salad Bill Ever Ate

1/4 C vinegar
1/4 C sugar
1/4 C water
1/4 tsp salt
1 tsp mustard
dash pepper
2 eggs, beaten
1 C salad dressing (Miracle Whip)

Combine first six ingredients, through pepper, in a saucepan. Bring to a boil. Reduce heat. Gradually beat in eggs. Cook ’til slightly thickened and no longer bubbly, about 5 minutes. Take off heat; beat in salad dressing. Cool

Pour this dressing over diced cooked potatoes, diced celery, chopped onions, a couple of hard cooked eggs, and chopped dill pickle.

Martha Stewart Potato Salad

* 5 pounds medium red-skinned potatoes
* 1 medium white onion, finely grated
* 2/3 cup cold water
* 1/2 cup distilled white vinegar
* 1 teaspoon sugar
* 1/2 teaspoon coarse salt
* 1 cup Hellmanns Mayonnaise
* Chopped parsley, for garnish (optional)
* Hard-boiled eggs, sliced , for garnish (optional)

1. Place potatoes in a large pot, and cover with water; bring to a boil. Reduce to a simmer, and cook until soft when pierced with the tip of a knife, about 30 minutes. Drain, and allow to cool slightly. Peel potatoes, and slice into 1/4- inch-thick slices.

2. Combine potatoes, onion, water, vinegar, sugar, and salt in a large bowl. Toss gently between two large bowls, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise; mix gently between two large bowl until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired.

Authentic German Potato Salad

Ingredients

  • 1 1/2 C diced peeled potatoes
  • 2 slices bacon
  • 1/2 small onion, diced
  • 1/4 green bell pepper
  • 2 TBL white vinegar
  • 1 TBL water
  • 1 1/2 TBL white sugar
  • 1/2 tsp salt
  • scant ground black pepper
  • 1 tsp chopped fresh parsley

Directions

  1. Steam potatoes, covered, 10 minutes or until tender.
  2. Set aside to cool.
  3. Cook bacon in a large nonstick skillet over medium heat until crisp.
  4. Remove from the pan and set aside, reserving 2 teaspoons drippings.
  5. Add onion to the bacon grease, and cook over medium heat until browned.
  6. Add the potatoes, onion, and bell pepper – toss gently to coat.
  7. Add the vinegar, water, sugar, salt and pepper to the pan.
  8. Bring to a boil, then add the potatoes and parsley.
  9. Crumble in half of the bacon.
  10. Heat through, then transfer to a serving dish.
  11. Add the bacon and parsley; toss gently.
  12. Crumble the remaining bacon over the top, and serve warm.

Notes

If you’d like, you can cook the potatoes a day ahead then keep them chilled until you’re ready to prepare the recipe.

The potatoes in German Potato Salad are usually sliced, rather than cubed, but you’re the boss…make whatever shape your gang prefers.

Three Potato Salad

Three Potato Salad

Amish Potato Salad

3 pounds Yukon Gold potatoes peeled
Cut potatoes into approx three-quarter inch cubes
Salted water to cover by about an inch.
Bring water and salt to a boil
Add pieces of potato
Cook about 10 minutes

Dressing
1/3 cup cider vinegar
1/4 cup sugar
Heat in microwave for 20 to 30 seconds just to make the sugar dissolve more easily
2 tablespoons Plochmann’s or French’s yellow mustard
Add half teaspoon each of salt and celery seed
Add the yolk from a hard-boiled egg, set white aside for later use

Drain potatoes in a colander, and let them set for a few minutes to completely drain
Drizzle 2 tbl dressing over top of hot potatoes and mix very gently
Put into refrigerator for at least 30 minutes

Mix remainder of dressing with 3/4 c sour cream
Break several hard-boiled eggs and the set aside egg white into the dressing mixture
Add one ribs of celery diced very very small
Mix everything together until well coated
Refrigerate 30 minutes and serve cold

Tips: Pickling and Canning

 Jalapeños

Heat the following in a pan to boiling

  • 3 cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup salt
  • 1 tsp garlic powder
  • 1 tsp onion powder

Process peppers:

  1. Cut off stem and discard
  2. Cut off tip 1/3 of the pepper, and put in “ready” bowl
  3. Cut remaining 2/3 piece in half and put in “to be processed” bowl
  4. Use a thin knife (fillet knife) to ream out  seeds and veins (put seeds and veins in a “use later” bowl
  5. Move deveined piece over to the “ready” bowl
  6. Complete all pieces until “to be processed” bowl has been emptied
  7. Sterilize jars and lids
  8. Put enough peppers to fill one jar into the hot liquid and let blanch for 2 minutes,
  9. Then move pieces into your jar until nearly filled
  10. Move some of your brine into the jar, leaving 1/2 inch headroom
  11. Set aside for hot water bath canning
  12. Repeat until “ready” bowl has been emptied.
  13. Process in hot water bath

Seeds and Stems – HOT PEPPER OIL

  1. Place seeds and stems in a casserole dish
  2. Cover seeds and stems completely with Canola or Olive oil
  3. Bake in oven at 400 degrees for one hour
  4. Let cool
  5. Drain into oil bottle, discarding remnants
  6. Use oil to spice up any food where oil might naturally be used

 

Apricot Stovetop Butter

apricot-butterThis is the recipe we created in 2012. CLICK HERE for our recipe that we created in 2013.
This same process can be used for making Apple Butter

We made apricot butter, but you can make apple butter, pear butter, or whatever spread you want using the same recipe.

INGREDIENTS

  • 1 cup fruit pulp
  • 1/2 cup + 1 TBL sugar
  • 1/4 cup water or fruit juice
  • Optional – Fruit Fresh or Spices
  • Zest and juice from one lemon
    EITHER
  • 1 teaspoon Fruit Fresh, or
  • 1/2 tsp each cinnamon, cloves, and/or Ginger

STEP BY STEP

canning-jar-topMultiply or decrease other items based on how much fruit pulp you have.
Do not try to process more than 8 cups of fruit pulp

  1. Mix pulp, sugar, and water and heat over low heat until mixture starts to simmer
  2. Raise temperature on stove, and bring mixture to boil stirring frequently
  3. Continue gentle boiling until mixture thickens – stirring constantly
    Note: this took us about 45 minutes. Unfortunately this can take as long as 60 minutes.
  4. Mix in Fruit Fresh or spices plus the lemon

CANNING YOUR APRICOT BUTTER / APPLE BUTTER

  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots. Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter. Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes. DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. Butter can be stored in a cool dark place for about a year.

Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.

 

Simple Butterscotch Pudding

INGREDIENTS

  • 1/2 cup butter
  • 1/2 C clear Karo Syrup
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup maple syrup
    • Heat until it starts to turn a deep amber
  • Add 3 cups room temperature milk to sugar mixture
    • Mix until smooth
    • Add 1 teaspoon vanilla extract
  • Combine separate thickeners
    • 2 TBL cornstarch (substitute flour if necessary)
    • 3 whole eggs plus three egg yolks
  • Temper into egg mixture
  • Sprinkle top with cinnamon and nutmeg

STEP BY STEP

  1. In a small bowl, mix together brown sugar, cornstarch and salt.
  2. Add just enough milk to make thick paste.
  3. In a saucepan, add your paste
  4. Cook over medium heat, stirring constantly, until mixture starts to darken
  5. Add in the rest of your liquid, stirring constantly and rapidly
  6. “Temper” liquid into the beaten eggs, then add the eggs to the mixture.
  7. Cook until it starts to bubble and thicken.
  8. Remove from heat.
  9. Blend in vanilla with whisk.
  10. Pour into dessert cups and chill.

 

Basic Carnitas

Use for Tacos and Burritos

This is really easy, but it does take some planning to allow for slow cooking times.

INGREDIENTS

  • 4 pounds Pork shoulder or butt . Big chunks (2-3 inches)
  • 1 TBL vegetable shortening in very hot pan
  • Brown all sides VERY well in VERY hot cast iron skillet

BRAISING LIQUID

  • 1 White onion
  • 6 garlic cloves
  • 1 bottle Dark beer (Modelo)
  • 1/2 cup lime juice
  • 3 (5-inch) fresh marjoram sprigs
  • 1 tablespoon coriander seeds
  • 1 tsp each thyme, ground black pepper
  • 1/2 tsp each ground chive and cumin
  • pinch of clove or 6 whole intact cloves
  • 1 TBL salt
  • 1/4 C sugar
  • 1 orange . Zest and juice
  • 1 bay leaves

STEP BY STEP

  1. FIRST:  Brown your meat
    • Sear in a very hot skillet until meat starts to blacken and the edges crisp up
    • Remove meat and set aside
  2. Then combine braising liquid into the skillet
  3. Add braising liquid to hot skillet that meat was browned in
  4. Bring to a high simmer and cook about 15 minutes
  5. Remove things like bay leaf, marjoram sprigs, etc
  6. Put into blender – and pulse ( VENTED ) then pour back into the skillet
  7. Add the meat back into the skillet
  8. The meat should be just barely covered.  If it is not, add some chicken stock or water.
  9. Bring back to a light boil, then reduce heat, COVER and simmer in barely boiling liquid, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)  Alternately, use a slow cooker for 4 hours.
  10. Remove the meat ans set aside
  11. STRAIN the remaining liquid and discard the solids, returning the liquid to the pot
  12. Increase the heat to medium high and cook until much of the remaining water evaporates and the liquid concentrates, and then add 1/2 stick of butter and 1 TBL flour
  13. Stir until it thickens for gravy/juice for serving with your carnitas
  14. Remove and let cool a bit, then shred
  15. Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
    You can also just serve the meat with potatoes using the gravy created in step 13
  16. Corn tortillas . Warmed in hot skillet
    Topped with sautéed onions, peppers, nopales
    Also onion, tomato, cilantro, avocado, chives
  17. For sliders put shredded pork in a skillet on high to sear again, and put on slider buns with desired toppings

Tomatillo Salsa

  • 1 lb tomatillos . Husked, washed, raw
  • 1/4 white onion
  • 2 jalapeños
  • Lots of Cilantro
  • 1 tsp salt
  • 1 avocado
  • 2 limes . Zest and juice
  • Blend

Chipotle Sauce

  • Tomatillos – peeled and seared whole
  • Garlic – peeled and seared whole
  • 1/2 can chipotles
  • 1 tsp salt
  • water just to allow blending

Tortilla

  • 4 C Flour
  • Merest sprinkle of baking powder
  • 2 tsp Salt
  • 1 C Water
  • 1/2 C Crisco Vegetable shortening
  • Mix . Ball . Set aside 5 minutes
  • Flatten on floured surface
  1. Heat on dry cast iron skillet
  2. Top w queso Oaxaca cheese and shredded meat
  3. Fold over and brown on both sides
  4. Serve with lettuce, pico de gallo, sour cream, cilantro, queso fresco, jalapeños,

CONDIMENTS
For serving (optional):

  • Corn or flour tortillas
  • Guacamole
  • Salsa
  • Chopped fresh cilantro leaves
  • Lime wedges

Breakfast Pudding

INGREDIENTS

Ω Two Small Portions (served as a side)
∆ Two Large Portions (served as a main dish, with fruit)

  • Ω 1 C Milk
    – – – ∆ 2 C milk
  • Ω 2 TBL uncooked farina
    – – – ∆ 1/4 C farina
  • Ω 2 TBL honey
    – – – ∆ 1/4 C honey
  • Ω 1 large egg
    – – – ∆ 2 large eggs
  • Ω 1/4 tsp vanilla extract
    – – – ∆ 1/2 tsp vanilla

STEP BY STEP

  1. Preheat milk in microwave  Ω 30 seconds or ∆ 1 minute
  2. Mix milk, farina, honey and salt to taste
  3. In a small saucepan over moderate heat simmer milk mixture, stirring constantly, 3 minutes.
  4. In a bowl beat egg lightly and stir in about one fourth milk mixture.
  5. Stir egg mixture back into pot and cook, stirring, until pudding just begins to boil.
  6. Remove from heat.
  7. Stir in vanilla and divide between 2 bowls.
  8. If serving hot, put fruit (banana, strawberries, mango, peaches, etc) in at the last minute and gently stir
  9. If serving warm, cover surface of pudding with plastic wrap to prevent a skin from forming and chill 20 minutes, or until ready to serve. Serve fruit on the side.
  10. If serving cold, cut fruit and stir together fruit, lime juice, and sugar and chill until ready to serve.

Injera – Ethiopian Flatbread

Actual Injera is made with teff, which is a flour common to Ethiopia.  Read more about why teff is so amazing at the bottom of this page.  This is Grandpa’s American adaptation of injera, the bread used as a utensil in Ethiopian dining.

INGREDIENTS

  • 1 C spelt – Ideally use teff, next try half whole wheat and half AP flour
    DO THIS FIRST THING IN THE MORNING
  • 1-1/2 cup water
  • a pinch of yeast
  • two pinches of sugar
  • a GLASS mixing bowl
    DO THIS IN THE LATE AFTERNOON OR EVENING
  • 1 tsp peanut oil – optional canola oil
  • a pinch of salt
  • a VERY nonstick pan

STEP BY STEP

  1. Put the flour in the bottom of a mixing bowl with sugar and dry yeast
  2. Mix or sift together
  3. Slowly add the water, stirring to avoid lumps.
  4. Put the batter aside for 4-10 hours to ferment.
    You will see your injera batter will start to bubble and acquire the slight tanginess for which it’s known.
  5. Fold in the salt and the oil.
  6. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface – about 350º
    Make sure the surface of the pan is smooth, otherwise, your injera might fall apart when you try to remove it.
  7. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
    Cooking Injera
  8. Cook until holes appear on the surface of the bread. DO NOT FLIP.
  9. Once the surface is dry, remove the bread from the pan and let it cool.
  10. Traditionally, fold twice with the cooked surface on the outside
  11. Serve as the “utensil” for duro wat or any other kind of Ethiopian Main Dish.

MORE ABOUT TEFF

  1. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia.
  2. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
  3. Teff is extremely high in fiber, iron, and calcium.
  4. Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!
  5. Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.
  6. Injera is not only a kind of bread—it’s also an eating utensil.
  7. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews.
  8. Injera frequently lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.
  9. Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them.
  10. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.
  11. Tip:  Depending on where you live, teff flour can be difficult to come by. Try a well-stocked health food store.
  12. If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
  13. If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.
  14. These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten.
  15. Because of the gluten, most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.

Hollandaise Sauce – COLLECTION

Grandpa’s Hollandaise

HERE IS MY RECIPE

Grandpa’s Hollandaise

Create your own double boiler

  1. Put 1 C distilled water into a soup pan and bring up to boil.
  2. Reduce water in soup pan to active simmer and place a large metal mixing bowl onto the soup pan, creating a double boiler
  3. – WARNING: Don’t heat the Hollandaise too quickly or let temperature of liquid rise above 175 degrees or eggs may congeal. It may also separate and once that happens there is no recovery. Your sauce will still taste the same, it will just not be as creamy looking. 160 degrees is ideal.

Alternate:  to a double boiler

A double boiler helps guarantee success, but you can do this in a mixing bowl right on the stove top.  Put in three yolks and three tabs of COL butter.  Put on and take off of the heat – never letting it get really hot.  When ribbons start to appear, take it off the heat and whisk in a splash of lemon.

Hollandaise – Recipes and Notes

Knorr Hollandaise Sauce Powder

Knorr Hollandaise Sauce


–

Eggs Benedict

Eggs Benedict


–

Salmon Benedict 

Salmon Benedict


–

The Five Mother Sauces 

The Five Mother Sauces

–

Sauce Maltaise

This is a French Hollandaise.  Reduce orange juice with peppercorns until almost dry.  Mix in with Hollandaise instead of lemon juice.
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Other Sauces 

Other Recipes for Making Hollandaise

Basic Hollandaise 

https://www.grandpacooks.com/recipes/basic-hollandaise/
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While this is technically a good recipe (more technically accurate than mine) I still prefer my recipe, but here it is for your reference.

Blender Hollandaise 

https://www.grandpacooks.com/recipes/blender-hollandaise/
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Here is an alternate recipe that does not require cooking. You are forewarned about the whole raw egg stuff.

Pumpkin Hollandaise


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The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

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A YouTube video from a Third Party, but a nice recipe. Also includes Oysters and Pumpkin Cheesecake.

Microwave Hollandaise

https://www.grandpacooks.com/recipes/microwave-hollandaise/
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This is actually a pretty good recipe.  It is easier than a double boiler, but actually takes about as much time as real Hollandaise.

Avocado Hollandaise

Avocado Hollandaise – VEGAN


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This is not exactly a Hollandaise, but it makes a creamy VEGAN sauce for putting over cooked vegetables.

Tomato Cream Hollandaise

Tomato Cream Hollandaise – VEGAN


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This is another VEGAN creamy sauce recipe – This has not yet been fully debugged.

 

Mustard Hollandaise

    • Using a Double Boiler
    • 3 egg yolks – whisk together
    • Cook slowly, so they don’t scramble
    • Color will lighten
    • Add scant Cream of Tartar
    • Look for “a ribbon”
    • Slowly add clarified butter – whisking constantly
    • Add lemon juice
    • Dijon mustard and whole grain mustard
    • Salt and pepper
    • Put sausage, ham, or spinach on an English muffin
    • Top with a poached egg
    • Top with Hollandaise sauce
    • Top with a bit of diced greens for color

 

 

Udon Noodle Salad

INGREDIENTS

  • 1 bundle udon noodles
  • 1/8 CU diced onion
  • 1 chicken breast (slice into thin strips)
  • 3 stalks green onion (thinly chopped)
  • 8 stalks celery (leaf tops only – chopped)
  • 12 leaves fresh basil
  • 3 large cloves garlic (chopped)
  • 2 TBL lime juice
  • 2 TBL Rice vinegar
  • 1 TBL brown sugar
  • 1 small carrot (use peeler to create slivers)
  • 1 handful spinach leaves (roll leaves and cut thinly)
  • 1/2 CU jicama or water chestnuts (cut thin)
  • 2 mandarin oranges (peeled and sectioned)
  • 10 almonds (coursely chopped)
  • 2 tsp Corn Starch (optional)
  • 1 TBL Soy Sauce (optional)

STEP BY STEP

  1. Place large pot of water on burner on high, and cover
  2. Combine green onion, celery, basil, barlic, lime, vinegar, sugar, carrot, spinach, jicama, and almonds.
  3. Set mixture aside to rest
  4. Heat oil in skillet and when hot, cook chicken strips
  5. When strips are ABOUT done, add diced onion and garlic to the pan
  6. Remove pan from heat and cover
  7. Put noodles into boiling water and cover. Watch closely. When water starts to boil, reduce heat or it will boil over.
  8. Cook about 8 minutes.
  9. While noodles are cooking, drain liquid from step 2 into small cup.
  10. Add Soy and Corn Starch ONLY IF you like a salty Asian taste. Mix well.
  11. Taste a noodle. When done, drain noodles and return to the pan.
  12. Add soy mixture (if you chose this option) and cook until thickened.
  13. Split between two dinner plates.
  14. Top with greens mixture
  15. Place orange slices on top for garnish and taste.

HINTS:

A great way to section oranges is to hand-peel the orange, then slice them just shy of the white binding, discarding the binding eventually. What you end up with is a wonderfully edible orange slice with no toughness.

For garlic, once you’ve separated the cloves, crush it with the bottom of a coffee cup. The skin comes right off.

Sesame oil smokes more, but in my opinion tastes better. Canola and olive oil are also good choices.

 

Tzatziki

Tatziki
Serve with Pita Bread

INGREDIENTS

  • 1 C Yogurt
  • 1 Cucumber ( deseeded and cut into small cubes or thin julienne strips ) or grated
  • 1 clove Garlic ( minced )
  • 2 tsp Mint ( chopped )
  • zest and juice from one lemon
  • salt & pepper
  • 1 tsp dill

STEP BY STEP

  1. Remove center of cucumber grate fairly small – or to taste
  2. Add whole milk yogurt or Greek yogurt
  3. Add minced garlic
  4. Add lemon and mint
  5. Salt and pepper to taste.
  6. Mix and refrigerate.

Turkish Durum

INGREDIENTS

  • 1/2 onion
  • 1 tomato (chopped)
  • 1 bell pepper (chopped)
  • salt and pepper to taste
    —–
  • Kuzu or other meat – lamb or chicken is a good choice
    —–
  • Parsley (chopped)
  • Lettuce (chiffonade)
  • 1 chive (chopped)
  • 1/4 CU cheese (grated)

STEP BY STEP

  1. Saute onion
  2. Add tomato and bell pepper
  3. Cook until most of liquid is out
  4. Brown meat in second pan with salt and pepper
  5. Combine all hot ingredients
  6. Mix parsley, lettuce, chives and cheese in mixing bowl
  7. Add hot ingredients and toss
  8. Roll in very very thin large tortilla

You can roll thin tortillas using the same method you use when making mu shu pancakes.  Just start with a larger sized ball of dough.

 

Turkish Coffee

Turkish Coffee is more of a process than a product.

INGREDIENTS

  • Authentic Turkish Coffee (or very finely ground coffee)

STEP BY STEP

  1. Pour in cold water in the coffee pot.
    – You should use one cup of cold water for each cup you are making and then add an extra half cup “for the pot”.
  2. Add a level teaspoonful of the ground Turkish coffee per cup in the water while the water is cold and stir.
    – The amount of coffee may be varied to taste, but do not forget, there will be a thick layer of coffee grounds left at the bottom of your cup for properly made Turkish coffee.
  3. Heat the pot as slowly as you can. The slower the heat the better it is. Ideally allow 15 to 20 minutes to come to a near boil.
    – Make sure you watch it to prevent overflowing when the coffee boils.
  4. When the water boils pour some (not all) of the coffee equally between the cups, filling each cup about a quarter to a third of the way.
    – This will make sure that everybody gets a fair share of the foam forming on top of the pot, without which coffee loses much of its taste.
  5. Now is the time to add sugar into each cup if you wish.
  6. Continue heating until coffee boils again (which will be very short now that it has already boiled). Then distribute the rest of the coffee between the cups.
  7. Since there is no filtering of coffee at any time during this process, you should wait for a few minutes before drinking your delicious Turkish coffee while the coffee grounds settle at the bottom of the cup.

MORE INFO

Centuries ago, when people devoted more time to attend to the demands of their earthly pleasures and less time to the demands of business and corporate life, coffee making developed some rituals that exist in ‘lite’ versions in our days. In old times, connoisseurs expected their coffee to be heated slowly over charcoal embers for 15 to 20 minutes, the copper coffee pot being frequently taken away from the fire to prevent overheating.

A connoisseur can easily tell the difference between a properly made Turkish coffee and one prepared the way cheap restaurants would do, basically boiling the coffee quickly, degrading thus the taste and producing little if any froth that needs to cover the cup of coffee.

Although to this day there are still a few people who either do or at least know the days when coffee was heated on charcoal, for all practical purposes modern electric or gas stove tops became the heating equipment of choice. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”), and optionally, if you want to grind the beans, a Turkish coffee grinder (“kahve degirmeni”). Note that Turkish coffee requires extra fine ground coffee which some electrical grinders fail to produce.

Tips: Working with Turkey

BUYING YOUR TURKEY

  • If you have the freezer space, buy your turkey during Thanksgiving or Christmas when they are on sale.
    Make sure they are wrapped well so they do not dry out or get freezer burn.
  • If it is a fresh turkey, piece it out and freeze the pieces.  Use shrink wrap to preserve them for up to an entire year.
  • Cooking for a big crowd?  Consider two smaller turkeys instead of one large one.
  • Buy a FRESH turkey without any added ingredients.  Other great options are organic, kosher, heritage or premium-brand.

THAWING YOUR TURKEY

  • NEVER EVER EVER cut a frozen turkey with an electric knife.
  • Starting from completely frozen, figure about one day for every four pounds of meat
    or
  • Put into sink in COLD water, breast side down, for 30 minutes per pound.
    Keep water running at a trickle for THE ENTIRE TIME that it is thawing
    or
  • Put into HOT water, breast side down, for 15 minutes per pound.
    Keep water running at a trickle for THE ENTIRE TIME that it is thawing
    Refill sink with hot water every half hour
  • For crisper skin, unwrap it during the last day and let it thaw uncovered the last 24 hours.  Even better, use a dry rub during the last day.  This will draw even more of the liquid out resulting in even crispier skin.

PLEASE NOTE:  Only the first method is recommended by the FDA, but it has never worked for me.  My refrigerator though, is set at 34º
I follow the first method, then move to the second until the internal temperature is about 35º and does not have ice crystals.

RAW TURKEY

  • Cross contamination is your biggest enemy.  Wash your hands frequently.
  • After you have rinsed your turkey, wash your sink with soap, and wipe your counters off with bleach wipes.
  • Wash cutting boards with soap and water, then wipe with a bleach wipe.

COOKING YOUR TURKEY

  • Before cooking, let it rest on the counter for an hour so that the heat can come up to room temperature.  This will result in a more evenly cooked bird.
  • The first time I cooked a turkey I had never heard of “a bag of giblets.”  I cooked the turkey with the bag inside the body cavity.  Remember to take this packet of meat out.  You can cook these up and use the broth as the base for your gravy.
  • DO NOT throw out the pan drippings.  They are pure gold.  Use them for making gravy.
  • If you use one of those cheap aluminum roasting pans DO NOT us it alone, but rather place it on a heavy oven baking pan.  Use a foil bed to hold it off the bottom of the pan.
  • Use an internal thermometer to make sure your oven thermometer is properly calibrated.
  • If you are cooking your turkey to be served with other things, and it finishes too soon, cover it with aluminum foil, then a thick bath towel.
  • If presentation is not an issue, piece your turkey out and cook the parts individually.
    White meat to the front of the oven, and dark meat toward the back.  The back gets hotter and will dry out the white meat.
  • For cooking a thawed frozen turkey, plan on 20 minutes per pound in a 350 degree F oven
    plan on 10 to 15 minutes per pound if you are cooking a fresh turkey
  • A turkey will cook more evenly if you do not stuff it.  Fry up the giblets and use the fond and broth to cook your stuffing in a pan using the drippings.
  • Instead, put some garlic, onions, carrots and celery into the body cavity.
  • Never trust the pop up timers that come already inserted into the turkey
  • If you get a late start cooking your turkey, cook it for the first 30 minutes at 425º and then reduce to 375º.  Remove one hour from the overall cooking time.
  • For crispier skin, wipe the outside with olive oil and sprinkle with some herbs and spices
  • Once you get the turkey in the oven LEAVE THE DOOR CLOSED until the time is up.  Resist the urge to peak
  • If it appears to be browning too quickly put a sheet of foil loosely over the top.
  • Likewise, if the fond on the bottom of the pan is dry and starts to burn, put 1/4 C of water in the bottom of your pan to save the drippings.
  • Use an insertable thermometer to check when the center of the breast meat hits a temperature of 165º, or the thigh for a temperature of about 170 degrees.  Get one from Amazon.com
  • The intense heat forces the liquid to the center of the turkey, away from the skin.  After cooking, cover with a foil and then a bath towel and let rest 20 minutes.  This will allow the juices to redeploy and let the temperature continue to rise until it hits about 170 and 175,  This is just about the time needed to make gravy.

GRILLING YOUR TURKEY

  • Use a Weber Grill that has a lid that closes completely
    Put coals on each side of turkey (not directly under)
    Put drip pan under turkey for catching the gravy drippings

DEEP FRYING YOUR TURKEY

  • This is quite the fad, but the benefits do not outweigh the risks.  A nicely seasoned oven-cooked turkey can be just as flavorful as one cooked in a vat of grease that will burn you to the point of scarification in about five seconds.
  • If you insist on doing this
    • …take EXTREME precautions against spilling your container of hot grease
    • … dry your turkey off VERY well before putting it into the fryer
    • … make sure your turkey conveyance mechanism is tight, secure and sound
    • … keep all children and other activities away from the cooking area
    • … have a fire extinguisher immediately available

SERVING YOUR TURKEY

  • Tent foil over the turkey for 20 minutes before carving to allow moisture to redistribute into the meat.  If you need more time to make stuffing, etc. you can keep it tented for about 45 minutes without losing too much heat.
  • View the below video by Martha Stewart Kitchens that shows, in excellent detail, how to carve your turkey.
  • Turkeys start to spoil after only two hours on the serving table.  Have everything ready for refrigerating the left-overs and remove the bird and wrap it while dessert is being served.  This is a task that can be delegated even before you start eating, so that you can focus on being a good host or hostess.  Have them remove most of the meat from the bones and put into a baggie or foil.  Put the carcass in a bag and put in the refrigerator intact so that your guest can return to the party.  You can get the small pieces of meat off later.  Save the bones in the freezer for making stock.

Turkey Marsala

INGREDIENTS

Photo by PiratesLiving.com
Photo by PiratesLiving.com
  • 2 turkey breast cutlets
  • olive oil (divided)
  • 6 OZ sliced mushrooms
  • 1/2 CU sliced onion
  • 3/4 CU Marsala wine
  • 1 TBL chopped parsley
  • Block Parmesan

STEP BY STEP

  1. Heat 1/2 TBL olive oil in large skillet until smoking
  2. Add turkey.
  3. Cook 2 minutes each side
  4. Remove from skillet, and cover with waxed paper
  5. Add 1/2 TBL more olive oil and bring up to smoke point
  6. Saute mushrooms and onions
  7. Add wine and bring to light boil
  8. Reduce heat to medium low
  9. Return cutlets, coat with sauce and sprinkle with parsley
  10. Simmer uncovered for 2-5 minutes
  11. Baste with juice
  12. Cover and cook an additional 30 minutes
  13. Plate and top with sauce, mushrooms and some fresh parsley
  14. Top with shaved Parmesan cheese

Turkey Breast

INGREDIENTS

  • Medium sized turkey breast with skin
  • 1/2 CU compound butter (see recipe)

INGREDIENTS – COMPOUND BUTTER

Photo from CoolMomPicks.com
Photo from CoolMomPicks.com
  1. 1 stick of butter – softened, but not melted
  2. 1 tsp each – Salt, Sugar
  3. 1/2 tsp each – Dried Basil, Garlic Powder, Onion Powder, Thyme
  4. pinch each – Ground Clove, Cinnamon, Pepper
  5. Mix above ingredients together and lay out in a rough log in waxed paper
  6. Bring the edges together, creating a sling
  7. Wrap the edges together, creating a solid log
  8. Refrigerate for at least 30 minutes before using

STEP BY STEP

  1. Lift up skin creating cavity between skin and meat
  2. Stuff in compound butter and manipulate to spread
  3. Brush outside of skin with bacon grease, lard, or oil
  4. Season outside of skin with salt and pepper
  5. Bake at 350 for approx 1.5 hour
    – BEST WAY: Bake until internal temperature is 160 degrees
  • Instant read thermometer by Thermoworks – My suggested purchase
  • An insertable, remote thermometer – Less expensive, but very helpful from Amazon.com

Turkey and Dumplings

From KitchenJoyBlog.com
Photo from KitchenJoyBlog.com

INGREDIENTS – TURKEY BASE

  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1 bay leaf
  • 3-4 C turkey broth (or chicken)
  • 1 TBL white wine vinegar
  • 2 tsp Grandpa’s Thunder Powder
  • 1 rib celery – 1/4-inch diagonal pieces
  • 1 carrots – julienne strips
  • 1 small onion – large dices
  • 2 C of turkey or chicken (chopped or shredded)
  • 2 TBL heavy cream
  • 1 small can of baby peas
  • 1TBL chopped fresh parsley leaves

INGREDIENTS – DUMPLINGS

  • 1 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1/2 C milk
  • 3 TBL butter

STEP BY STEP – DUMPLINGS

  1. In a medium bowl, combine 1 C flour, baking powder, and salt.
  2. Set aside
  3. Melt 2 TBL butter in a small sauce pan
  4. Add flour and cook until it starts to brown
  5. Whisk in milk
  6. Bring to low simmer
  7. Combine the milk mixture with the dry ingredients with a fork
  8. Stir until the mixture just comes together.
  9. On a lightly floured surface, roll the dough to about 1/8 inch thickness
  10. Cut into long strips 1-inch wide.
  11. Cut across strips to about 1/4 to 1/2 inches
  12. Toss noodles with flour to keep from sticking
  13. Transfer to a large plate or baking sheet and cover with plastic wrap.
  14. Refrigerate until ready to use.

STEP BY STEP – BASE

  1. In a heavy ceramic cook pot, melt the butter over medium heat.
  2. Whisk in the flour and salt
  3. Cook until golden-brown, 3 to 4 minutes.
  4. While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
  5. Cook until thickened, about 5 minutes
  6. Add the celery, carrots, and onion.
  7. Cook until the vegetables are tender, about 15 minutes.
  8. Add the turkey meat, heavy cream and peas
  9. Season with salt and black pepper if necessary.

STEP BY STEP – BRINGING IT ALL TOGETHER

  1. Place the dumplings on top of the chicken mixture
  2. Gently submerge and fold into the hot liquid.
  3. Cover and simmer until the dumplings are cooked through, – about 10 minutes.
  4. Gently stir in the parsley.
  5. Serve in large soup bowls.

 

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